Summer Tomatoes Panzanella
Delicious summer tomato panzanella salad! Garlic buttered bread cubes take this panzanella salad to the next level!
Servings: 6 servings
Calories: 618kcal
Ingredients
Garlic Bread Cubes
- 1/4 cup melted butter
- 1/4 cup olive oil
- 1 small French bread/baguette cut into 1 inch cubes ( around 8 cups)
- 1-2 teaspoons garlic powder
Salad
- 1 English cucumber sliced into cubes
- 4 cups of tomatoes sliced
- 1/4 cup of ribbon sliced basil or more to taste, I love basil!
Dressing
- 3/4 cup olive oil
- 1/4 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 2 teaspoons finely minced garlic
Instructions
- Pre-heat your oven to 350 °F.
- Whisk together the butter, olive oil and garlic powder. ( Using minced garlic doesn't work, as it cooks too long in the oven and burns!)
- Place the bread cubes in a large bowl, then pour the butter mixture over top. Toss until they are coated.
- Scatter out evenly on a large baking sheet in one layer then bake in the oven until golden brown and crispy. Remove and cool.
- Combine the vegetables and bread cubes in a large bowl. Whisk the vinaigrette ingredients together, then pour over top.
- Toss the salad to mix. Let sit for 30 minutes or until the bread cubes start to soften up - but aren't soggy.
- Serve and enjoy!
Nutrition
Calories: 618kcal | Carbohydrates: 44g | Protein: 9g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 814mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 15.5mg | Calcium: 53mg | Iron: 3.1mg